If you own a restaurant, selling beer can really bolster your bottom line. Restaurants mark up their alcohol significantly, and you can charge even more for a high-quality beer produced at a microbrewery. The key is knowing your customers, understanding your competition, and offering a variety of prices and beer options.

Do Your Research

Before you figure out your beer markup, see what other restaurants in your area charge for beer. Also take into account the operational costs of serving beer. Calculate what it will cost to hire a bartender, pay alcohol import taxes and licensing fees, and install a draft system. Determine how much you need to make to cover these costs, and what additional revenue you want to bring in.

Develop Your Strategy

Set yourself apart from other local restaurants and bars by offering better prices for some beers. You can also compete with other restaurants by offering a larger variety of beers or options other restaurants don't have. For example, change your offerings frequently or provide your customers with holiday and seasonal options. Or charge less for beers from microbreweries and make up the difference on mass-produced American brews.

Pricing Your Beer

Bars and restaurants typically charge between two and three times the wholesale cost of the bottle. For example, if you pay $2.50 wholesale for your beer bottle, charge between $5 and $7.50 to your customer. You can also tack on a flat fee to each beer you sell. For example, double the wholesale charge of each beer and than add $1 to every bottle. Set a floor for your beer prices. For example, decide to charge at least $5 for every beer, and do so even if the wholesale cost of a beer is only $1.50. Draft beer costs about 40 percent less than the identical beer in a bottle. However, because installing and maintaining a tap system is expensive, restaurants often tack on a higher overhead charge per glass.

Evaluating Your Offerings

Look at your beer menu as a whole and offer beer at a variety of prices. For example, if your menu includes two similar Belgium beers, charge a higher price for the more expensive brew. This gives your customers options and creates a sense of quality. Offering some beers at a significantly higher markup also encourages customers to try them because they seem exclusive.